This is a natural process coffee from Silvio Sanchez, owner of the Santa Teresa de Mogoton farm in Nueva Segovia, Nicaragua. The coffee features an exceptional flavor profile with ripe berries, tart citrus, and creamy nuttiness. The first sip presents syrupy sweetness of blackberry jam, layered with the complex brightness of blood orange. As the coffee cools, the body becomes buttery and smooth with rich chocolate-hazelnut notes reminiscent of Nutella. The farm is located in a dense pine forest area with interplanted pine trees providing shade for the coffee plants.
Cat and Cloud was founded in 2016 in Santa Cruz, California by Jared Truby, Chris Baca, and Charles Jack all former barista champions and coffee competition veterans. The roastery runs a Loring S15 Falcon. The company is built around what the founders call a Making People Happy philosophy, placing hospitality at the centre of everything from café service to wholesale relationships. Three Santa Cruz locations serve the retail side, and a popular podcast launched in 2017 covers coffee, hospitality, and the culture around both. Sourcing focuses on relationship coffees and farmer partnerships through direct trade.
